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Nutrition Facts
Serving Size 1 (259g) Recipe makes 5 servings
Calories 224
Calories from Fat 61		(27%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 570mg		23%
Potassium 270mg		7%
Total Carbohydrate 33.3g		11%
	Dietary Fiber 1.6g	6%
	Sugars 1.7g
Protein 6.4g		12%
detailed view... how is this calculated?

Mexican Rice

Recipe #194661 | 39 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Jan #7
Nov 9, 2006

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens.

SERVES 5 -6 (change servings and units)

Ingredients

1 cup white rice (uncooked)
2 (14 ounce) cans chicken broth (Swanson Brand)
1 garlic clove (chopped)
1/2 teaspoon cumin seed
2-3 tablespoons canola oil
1/4 chopped onion
1/8-1/4 chopped green bell peppers
1 chopped fresh tomato
6-7 teaspoons tomato sauce
1/4 cup frozen peas (optional)
1 pinch salt and pepper, to taste

Directions

1
Crush garlic and cumin together in mocajete.
2
Add small amount of chicken broth to mocajete.
3
Place oil in pan. Add rice and cook until lightly browned.
4
Add onion and bell pepper to pan.
5
Saute a few minutes, then add the fresh tomatoes and cook a few more minutes.
6
Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste.
7
Cover and simmer 10-15 minutes, add frozen peas.
8
Cover and simmer on medium to low flame until liquid is absorbed.
9
enjoy!

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Featured Reviews for This Recipe

From: *SimplyME*

On May 4, 2008

Thanks for posting this recipe. I always have trouble making Mexican rice and this was came out perfect for me. Made for PAC Spring 08.

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From: JustJanS

On Apr 16, 2008

This was excellent and much enjoyed by everybody. I used tomato paste instead of the sauce and water and stock powder instead of the canned broth which we don't get here. I was especially looking for a rice with vegetables in it so I didn't need another side dish. I chopped about a tablespoon of pickled jalapeno and added that to the rice too. A super easy recipe that I'll be making again soon thank you.

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From: DALLAS COWBOYS #1

On Nov 6, 2007

I'm Mexican and this is the BEST way to make mexican rice!!!

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From: CookofLove

On Jul 8, 2007

I think adding veggies in Mexican rice is a great way to make it more nutritious! I used cumin powder instead of the seeds and added all the chicken broth after everything was sauteed. I also used 2 grated carrots instead of the bell pepper.

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